OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
1960'S CARROT CAKE WITH A TWIST!
This recipe is from a 1960's cook book and was actually called "Carrot Pudding". We made this in my Home Economics Cooking Class back in the early 70's and has been a favorite since. Sorry I don't have a picture to post. Couldn't find a photo or recipe close to this one so I'll post a picture next time I make this. Hope you...
Provided by Sheila M
Categories Puddings
Number Of Ingredients 18
Steps:
- 1. Pre heat oven to 350. Grease and flour 8" square pan.
- 2. Cream shortening and sugar.
- 3. Blend in beaten egg yolks.
- 4. Add carrots.
- 5. Add sifted flour, baking powder and salt alternately with milk.
- 6. Fold in flavoring and stiffly beaten egg whites.
- 7. Pour into prepared pan and bake for 60 minutes or until a toothpick comes out clean.
- 8. SAUCE/PUDDING INSTRUCTIONS:
- 9. In a medium sauce pan combine sugar, flour and water. Whisk to get out any flour lumps.
- 10. Cook on medium heat until thick.
- 11. Add carrots, orange juice, lemon flavoring, butter and cook for 20 minutes or until thick.
- 12. After pudding is done, pour over cake.
- 13. Allow to cool so pudding can set and enjoy!
OLD-FASHIONED CARROT CAKE
I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!
Provided by OveGlove
Categories Dessert
Time 50m
Yield 1 frosted cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
- Stir in carrots.
- Pour into two greased and floured 9 inch round baking pans.
- Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- FROSTING: Cream butter and cream cheese in a mixing bowl.
- Gradually beat in confectioner's sugar and vanilla.
- Add enough milk to achieve desired spreading consistency.
- Stir in walnuts.
- Spread frosting between layers and over tops and sides of cake.
- Garnish with carrots and walnuts if desired.
- Refridgerate left overs.
Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6
1940'S BEST CARROT CAKE RECIPE
From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat sugar and oil. Add eggs and beat well.
- Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
- Place batter in greased 9x13 pan; bake for 45 minutes.
- FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6
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